Karen Solomon (1)
Autor(a) de Jam It, Pickle It, Cure It and Other Cooking Projects
Para outros autores com o nome Karen Solomon, veja a página de desambiguação.
About the Author
Karen Solomon is a food preservation teacher and food writer whose cookbooks include Asian Pickles and Jam It, Pickle It, Cure It as well as Can It, Bottle It, Smoke It. Her articles and recipes have appeared in Fine Cooking, Prevention, Men's Health, Every Day with Rachael Ray, and Yoga Journal mostrar mais and on Food52 and Saveur.com. She lives in San Francisco. mostrar menos
Image credit: Karen Solomon
Séries
Obras de Karen Solomon
Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond (2013) 118 cópias
Cured Meat, Smoked Fish & Pickled Eggs: Recipes & Techniques for Preserving Protein-Packed Foods (2018) 17 cópias
The Cheap Bastard's Guide to San Francisco: Secrets of Living the Good Life - for Free! (2007) 15 cópias
Asian Pickles: Korea: Recipes for Spicy, Sour, Salty, Cured, and Fermented Kimchi and Banchan (2013) 11 cópias
Asian Pickles: Japan: Recipes for Japanese Sweet, Sour, Salty, Cured, and Fermented Tsukemono (2012) 10 cópias
Etiquetado
Conhecimento Comum
- Data de nascimento
- 20th Century
- Sexo
- female
- Nacionalidade
- USA
- Locais de residência
- San Francisco, California, USA
Membros
Resenhas
Listas
You May Also Like
Associated Authors
Estatísticas
- Obras
- 9
- Membros
- 416
- Popularidade
- #58,580
- Avaliação
- 3.6
- Resenhas
- 11
- ISBNs
- 17
Ms Solomon skimps on the fermented foods section because she says that US readers don't like fermented food. What world is she living in? "The revolution will not be microwaved" was published in 2006 and, while it was not the only recent fermenting book, it can be used as a start date for updated fermenting. Check out fermented foods online and you will see many sites devoted to "live" foods which are rich in probiotics and thus favorite recommendations for gut health.
Ms Solomon then devotes a chapter to brined foods, which somehow she separates from fermented foods. Cucumbers fermented in brine are not the protein foods that are the subject of this book, but by golly, brined is fermented there (look up "half-done" pickles). Most people consider corned beef to be fermented, but not Ms Solomon.
The book's introduction says clearly that you are responsible for your own safety and that all of the instructions in the book are safe. I would have put in some "Don't do this" along with the "Do this" for tricky techniques.
Ms Solomon uses sodium nitrate in the form of Pink Cure #1 and #2 which are often called "Pink Salt". While she often adds "(sodium nitrate)" to the sentence to reinforce that this is not table salt but no where does not spell out that Himalayan Pink Salt is something else entirely. Do all novice cooks know this?
As I read the text, Ms Solomon says that you really should not cold smoke meat, a sentiment echoed by many of my fave sources, but then goes on to tell you how to do it. Fortunately she always tells you to cook the cold smoked meat before eating.
Stick in here too are a few non-preserved foods too. Why?
So bottom line here is that this is probably a good reference book but I would check the recipes with other sources before testing.
I received a review copy of "Cured Meat, Smoked Fish & Pickled Eggs: Recipes & Techniques for Preserving Protein-Packed Foods" by Karen Solomon (Storey) through NetGalley.com.
PS There is a recipe in the book for "Yoghurt Bombs" which are dehydrated yoghurt cheese. You haven't taste anything till you have tasted "qurut" from Afghanistan. It is far too strong, salty, and smelly for me but some American and most Afghan friends, who love it.… (mais)